Mushroom named &#34;Hokuto NT-100&#34;

ABSTRACT

A new and distinct variety of mushroom, named Hokuto NT-100, is described, which mushroom has the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation. The variety of mushroom named Hokuto NT-100 was developed using Hokuto MY-95 and Hokuto MY-75, which are registered varieties of Hokuto Corporation, of Nagano-shi Japan, and a wild variety found in Aomori Prefecture of Japan.

BACKGROUND OF THE INVENTION

The present invention relates to a new and distinct variety of mushroom having the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation. The new variety of mushroom named Hokuto NT-100 was developed using Hokuto MY-95 and Hokuto MY-75, which are registered varieties of Hokuto Corporation, of Nagano-shi Japan, and a wild variety found in Aomori Prefecture of Japan.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a top view of the Hokuto NT-100 mushroom;

FIG. 2 is an oblique view of the Hokuto NT-100 mushroom;

FIG. 3 is a partial side view of the Hokuto NT-100 mushroom;

FIG. 4 is an oblique view of the Hokuto NT-100 mushroom in bottle cultivation;

FIG. 5 is a side view of the Hokuto NT-100 mushroom in bottle cultivation;

FIG. 6 is a top view of the Hokuto NT-100 mushroom in outdoor cultivation;

FIG. 7 is a top view of the Hokuto MY-95 mushroom for the purposes of comparison;

FIG. 8 is a side view of the Hokuto MY-95 mushroom;

FIG. 9 is a top view of the Hokuto MY-95 mushroom in outdoor cultivation;

FIG. 10 is a top view of the MH18211 mushroom for the purposes of comparison;

FIG. 11 is a side view of the MH18211 mushroom; and

FIG. 12 is a top view of the MH18211 mushroom in outdoor cultivation.

DETAILED DESCRIPTION OF THE INVENTION

The history of the Hokuto NT-100 mushroom in terms of improvement period and the like are set forth in the following chronological list of each stage of variety improvement:

January 1993: By crossing MH18206 and MH18215, the following three fungal strains were obtained: Hokuto MY-75, Hokuto MY-95 and GD99.

February 1995: Hyphae were obtained from Hokuto MY-75 and GD99.

March 1995: By crossing the hyphae of Hokuto MY-75 and GD99, MH182114 was obtained.

May 1996: From Hokuto MY-95, hyphae were obtained.

June 2000: From MY19284, hyphae were obtained.

August 2000: By crossing the hyphae of MH18284 and MY-95, MH182113 was obtained.

November 2000: From MH182114, hyphae were obtained.

July 2001: From MH182113, hyphae were obtained

January 2002: By crossing the hyphae of MH182113 and MH182114, a superior variety MH182115 was obtained.

March 2002 to March 2003: Tests were repeated to identify the characteristics of MH182115, and during this time, it was found that bottle cultivation was favorable, and stability, uniformity and differentiability were confirmed. In November 2002, MH182115 was named Hokuto NT-100 and variety improvement was completed. More tests were conducted after that, and characteristics tests were completed in March 2003.

The system which resulted in the Hokuto NT-100 mushroom can be summarized as follows:

Crossbreeding System

The Hokuto NT-100 mushroom has the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation.

When Hokuto NT-100 was cultured with commercially available varieties, inhibition zones were seen. In addition, the optimal temperature for hyphal growth was approximately 24 C.

The morphological characteristics of Hokuto NT-100 are as follows: at the time of harvest, the cap is fan-shaped or circular; the margin is rounded off; hair is minimal; pore shape is elliptical (Type 1); and pore cross section is uneven. When naturally cultivated, the mode of development is medium and development occurs in September. Experimental data have also shown that the length of time from inoculation to development is 63 days; the optimal development temperature is 18-20 C; the optimal growth temperature is 17-18 C; and yield is 547.2 g.

With regard to other characteristics, the vitamin D₂ content of Hokuto NT-100 was high at 20.6 mg/100 g (international units: 824 IU) according to experimental data.

Some of these characteristic tests for Hokuto NT-100 as compared to similar mushroom varieties Hokuto MY-95 and MH18211 (Mori Sangyo #51) are summarized in the following table: Characteristic code of filed variety Characteristics 01 02 03 04 05 Genetic Dual culture Dislike-touch reaction − Physiology Mycelial growth Effect of temperature The optimum (° C.) 22 23 {circle around (24)} 25 26 Growth rate 10° C. 15° C. 20° C. 25° C. 30° C. 35° C. Mycelial color

shape of the surface of

taugh the colony Shape of colony edge

colony thickness thin medium Density of hyphae

medium Cultivation characteristics Capsule formation little

Capsule coloration

Length of time until <30 31˜ 41˜ 51˜

fruit body fromation at 40 50 60 optimal temperature Development period (natural cultivation) Optimal development <15

20˜ >25 temperature (° C.) 25 Optimal fruit body

18˜ >21 growth temperature 21 (C.) Other Budding period Early

(natural cultivation) Yield (g/bottle) Morphology Cap Size small medium Thickness Thin

Notch

Cross sectional shape 1 {circle around (2)} 3 Face color {circle around (W)} G-W D- B D-B G Annulus 1 2 {circle around (3)} 4 Hair

medium Tube Shape of tube face {circle around (1)} 2 3 4 Uneveness of cross Absent sectional the tip of tube Tube position 1 2 3 Stipe shape 1 {circle around (2)} 3 Characteristic code of filed variety Note Characteristics 06 07 08 09 (Data) Genetic Dual culture Dislike-touch reaction + − Physiology Mycelial growth Effect of temperature The optimum (° C.) 27 28 29 30 24° C. Growth rate 10° C. 0.8 15° C. 1.7 20° C. 2.4 25° C. 2.6 30° C. 1.0 35° C. 0.1 Mycelial color pther white shape of the surface of other smaooth the colony Shape of colony edge regular irregular colony thickness

thick Density of hyphae dense sparse Cultivation characteristics Capsule formation much medium Capsule coloration present absent Length of time until >70 63 days fruit body fromation at optimal temperature Development period 6 month (natural cultivation) Optimal development 18˜20° C. temperature (C.) Optimal fruit body 17˜18° C. growth temperature (C.) Other Budding period Late intermediate (natural cultivation) Yield (g/bottle) 547.2 g Morphology Cap Size

56.4 mm Thickness Thick 2.6 mm Notch present Absent Cross sectional shape type 2 Face color other dark Brown Annulus other type 3 Hair many few Tube Shape of tube face other type 1 Uneveness of cross

present sectional the tip of tube Tube position other type 3 Stipe shape other type 2 Code of the similar variety Characteristics Hokuto MY- 95 HM18211 Genetic Dual culture Dislike-touch reaction 09 09 Physiology Mycelial growth Effect of temperature The optimum (° C.) 04 05 Growth rate 10° C. 0.9 0.8 15° C. 1.4 1.8 20° C. 1.6 2.5 25° C. 2.0 2.9 30° C. 1.2 2.7 35° C. 0.1 0.2 Mycelial color 01 01 shape of the surface of 01 01 the colony Shape of colony edge 01 09 colony thickness 05 03 Density of hyphae 03 03 Cultivation characteristics Capsule formation 05 05 Capsule coloration 01 09 Length off time until 05 06 fruit body fromation at optimal temperature Development period 6 month 7 month (natural cultivation) Optimal development 022 02 temperature (C.) Optimal fruit body 01 01 growth temperature (C.) Other Budding period 05 05 (natural cultivation) Yield (g/bottle) 575.9 g 338.9 g Morphology Cap Size 07 07 Thickness 05 05 Notch 01 09 Cross sectional shape 02 02 Face color Grayish Grayish brown yellow Annulus 03 02 Hair 03 03 Tube Shape of tube face 02 01 Uneveness of cross 09 09 sectional the tip of tube Tube position 03 03 Stipe shape 02 01 Distinguishable characteristics of Hokuto NT-100 are set forth in the following: When cultured with Hokuto MY-95, an inhibition zone is seen. Hokuto NT-100 is different from Hokuto MY-95 in the following characteristics: optimal growth temperature is 24 and 26 C, respectively; meat thickness is thick and regular, respectively; yield is 547.2 and 575.9 g, respectively; cap surface color is dark red and grayish brown, respectively; and pore surface shape is type 1 and 2, respectively. When cultured with MH18211, an inhibition zone is seen. Hokuto NT-100 is different from MH18211 in the following characteristics: optimal growth temperature is 24 and 28 C, respectively; margin shape is irregular and regular, respectively; meat thickness is thick and regular, respectively; bottom capsule is present and absent, respectively; length of time from inoculation to development is 63 and 73 days, respectively; length of time for natural development is 6 and 7 months, respectively; yield is 547.2 and 338.9 g, respectively; cap gill is present and absent, respectively; cap surface is color dark red and grayish yellow, respectively; annellation type is 3 and 2, respectively; and cross section shape of stipe is type 2 and 1, respectively.

The above comparative test results were based, at least in part, on the following tests where the cultivation conditions under which the above-mentioned characteristic tests were conducted were as follows:

a. Cultivation site: Mushroom Research Laboratory, Hokuto Corporation, Nagano, Japan.

b. Cultivation period: March 2002 to March 2003

c. Cultivation methods (location, facility, medium, cultivation mode, scale, etc.). Mushrooms listed in the test results were cultivated using conventional methods in a culture room with 300 containers and a growth room with 300 containers. In the characteristics tests, cultivation was performed using ten bags per block and the cultivation experiment was repeated twice.

The following tests were conducted:

(1) Dual Culture—conducted according to the examination standards for mushrooms where characteristics were observed on Difco PDA medium. The strains used were: MH18211 Commercial strain (Mori Sangyo #51)

MH182113 mating strain

MH182114 mating strain

MH18284 Wild type

Hokuto MY-75

Hokuto MY-95

MH18212 Commercial strain (Fujimoto sangyou M10)

MH18222 Commercial strain (Tochiokimaitake)

MH148261 Commercial strain (Tokatiana)

With regard to the dislike-touch reaction, the results were as follows where + is present and − is absent. Hokuto NT-100 Hokuto NT-100 − MH18211 + MH182113 + MH182114 + MH18284 + Hokuto MY-75 + Hokuto MY-95 + MH18212 + MH18222 + MH148261 +

(2) Mycelial growth—the growth of Hokuto NT-100 was compared with Hokuto MY-95 and MH18211. temperature(° C.) 10 15 20 25 30 35 Hokuto NT-100(mm/day 0.8 1.7 2.4 2.6 1.0 0.1 Hokuto MY-95(mm-day) 0.9 1.4 1.6 2.0 1.2 0.1 MH18211(mm/day) 0.8 1.8 2.5 2.9 2.7 0.2

temperature(° C.) 20 22 24 26 28 30 optimum temp. Hokuto NT-100(mm/day 2.3 2.5 2.6 2.5 2.1 1.3 24 Hokuto MY-95(mm-day) 1.6 1.8 2.1 2.2 2.0 1.9 26 MH18211(mm/day) 2.4 2.8 3.0 3.2 3.3 3.2 28

(3) Characteristics data—cultivation data for Hokuto NT-100 was compared with Hokuto MY-95 and MH18211. Characteristics Hokuto NT-100 Hokuto MY-95 MH18211 Capsule Medium Medium Medium formation Capsule Absent Absent Present coloration Length of time 60-63 days 60-63 days 71-73 days until fruit body formation at optimal temper- ature Optimal develop- 18—21 C. 18-21 C. 18-20 C. ment temperature Optimal fruit 17-18 C. 17-18 C. 17-18 C. body growth temperature Development September September September period (nat- ural cultivation) Yield 574.2 ± 2.6 g 575.9 ± 53.8 g 338.9 ± 44.7 g Cap size 56.4 ± 16.5 mm 43.6 ± 15.8 mm 45.1 ± 10.9 mm Cap thickness 2.6 ± 0.4 mm 2.6 ± 0.5 mm 2.6 ± 0.5 mm Cap surface color Dark yellow red Grayish brown Grayish (1910) (1919) yellow (2212)

(4) Temperature data—data for the optimum development temperature of Hokuto NT-100 was determined using conventional cultivation methods where fungal development was monitored at different temperatures, the results being as follows: TABLE 1 Primordium formation at each development temperature Development temperature (C.) Hokuto NT-100 <15 Primordium formation occurred 61 days after inoculation 16-20 Primordium formation occurred 56 days after inoculation 21-25 Low pigmentation on the culture medium surface >25 No budding As shown in Table 1, while primordium formation occurred at temperatures below 20° C., when considering cultivation style and productivity, earlier primordium formation is desirable. Therefore temperatures between 16 and 20° C. were suitable, and, in this temperature range, development was most favorable at 18-20° C.

(4) Vitamin D2 Content

The vitamin D2 content in the fruit body was measured with HPLC and the results were as follows: Hokuto Hokuto NT-100 MY-95 HM18211 The vitamine D2 20.6 15.6 7.1 (μg/100 g) The vitamine D2 824.0 624.0 280.0 (IU/100 g) 

1. A new and distinct variety of mushroom, substantially as described and claimed. 